CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
CHICKEN WITH WHITE BEANS AND ESCAROLE
This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.
Provided by neona503
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- - wash chicken and pat dry. salt and pepper chicken on both sides.
- - heat olive oil in large saute pan until shimmering.
- - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- - add chopped escarole to onion mixture and saute until wilted, about three minutes.
- - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.
Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6
LEMON CHICKEN WITH POTATOES AND ESCAROLE
Here's an easy sheet-pan diner just right for a busy weeknight. Juicy roasted chicken thighs, crispy potatoes, and wilted escarole make a cozy, delicious meal.
Provided by Lauryn Tyrell
Categories Chicken Thigh Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
- Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
- Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.
CHICKEN STEW WITH TOMATOES AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
- Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
- Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 5 grams, Carbohydrate 43 grams, Fiber 9 grams, Protein 51 grams
PAN-ROASTED HALF BONELESS CHICKEN WITH SAUTéED ESCAROLE
This is one of those dishes where patronizing a local butcher, instead of a chain grocery store, will mean success. To halve and bone a couple of chickens is not an easy task, so leave this to the experts. Be specific with your butcher: request boneless chicken halves, meaning the first joint of the wing is clipped off and the only bone in the bird is the one that attaches the lower part of the wing to the breast, also known as an "airline." As an alternative, buy boneless chicken parts. There aren't a lot of ingredients to this dish; it really is all about the quality of chicken and a couple of well-seasoned cast-iron skillets. To get the super crispy skin, it is imperative that the chicken lies flat in the pan. Serve this with Roasted Garlic Mashed Potatoes (page 193) for a perfect Sunday supper.
Yield serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin. Season the chickens generously with salt and pepper; you should see the seasoning on the meat. Coat each pan with 2 tablespoons of canola oil. Once the oil is shimmering, lay the chicken halves in the pans, skin side down. It's super important to make sure the chicken lies flat and all of the skin is in contact with the pan. Cook until the skin starts to brown, 3 to 5 minutes. Do not move the chicken or the skin will tear. Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
- Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips. Put the escarole in a large bowl of water. Swish the water around; sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole. It might seem like a lot, but trust me, it cooks down dramatically.
- Put a large pot or skillet over medium heat and coat with the olive oil. When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds. Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil. Cook, stirring occasionally, until the escarole starts to wilt. When there is more room in the pan, add the rest of the escarole. Cook until most of the liquid is evaporated, about 5 minutes. Season with salt and pepper.
- Transfer the chicken to a warm platter, skin side up. To make a quick pan sauce, pour out the excess fat from the pan drippings. Place the pans over two burners set on medium-high heat. Add 2 tablespoons wine to each pan. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan. Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
- To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up. Drizzle the pan sauce on top.
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Provided by Alison Roman
Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
- Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
- Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
20-MINUTE CHICKEN CUTLETS WITH CHARRED ESCAROLE SALAD
This whole meal can be cooked under your broiler in no time! We love the different textures the broiled escarole takes on-tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack about 5 inches from the broiler element and preheat the broiler.
- Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Rinse the escarole wedges under cold water, being sure to rinse away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
- Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
- Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss again and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
- Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the tops are browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
- Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place under the broiler and broil until cooked through, 3 to 4 minutes.
- Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
More about "skillet chicken with escarole recipes"
CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE
From bonappetit.com
SKILLET CHICKEN WITH ESCAROLE AND PECORINO RECIPE | SAY MMM
From saymmm.com
ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET - WEEKNIGHT …
From weeknightrecipes.com
SKILLET CHICKEN WITH LEMON, FENNEL AND OLIVES RECIPE - THE …
From washingtonpost.com
GARLIC-ROSEMARY CHICKEN WITH WILTED LEMON ESCAROLE
From rachaelray.com
SKILLET CHICKEN ESCAROLE PECORINO - TASTY RECIPES
From tasttyrecipes.com
SKILLET-BRAISED CHICKEN WITH GREENS AND OLIVES - NYT …
From cooking.nytimes.com
CHICKEN THIGHS WITH WHITE BEANS AND ESCAROLE
From countryliving.com
RECIPE: CHICKEN WITH WHITE BEANS, ESCAROLE & MEYER …
From blueapron.com
CRISPY SKIN CHICKEN BREASTS WITH ESCAROLE AND WHITE …
From rachaelray.com
CRISPY CHICKEN THIGHS WITH BACON AND ESCAROLE IS MY NEVER-FAIL …
From bonappetit.com
CRISPY SKIN CHICKEN BREASTS WITH ESCAROLE AND WHITE BEANS
From rachaelrayshow.com
BOURSIN CHICKEN, MUSHROOM, AND ASPARAGUS SKILLET - ALLRECIPES
From allrecipes.com
‘SKILLET CHICKEN WITH ESCAROLE & PECORINO’ | AROUND ANNA'S TABLE
From aroundannastable.com
RECIPE: 15-MIN SKILLET ENCHILADAS WITH COOKED PULLED CHICKEN
From blueapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love